Dear $$firstname$$,

Greetings from the Taste of Home Test Kitchens! This Special Edition newsletter is made possible by our friends at Palmolive(R), who share a family pleasing, fuss-free recipe, dandy dish washing tips and some valuable special offers just for you. Read on and you'll discover...

> Cleanup's Easy With Savory Chicken Pie
> Wash Dishes FREE for a Year!
> Need a Little Lift?
> Experts "Dish Up" Cleaning Ideas
> Smile--And Save

SAVORY-CRUST CHICKEN PIE

CRUST:
1 cup (8 ounces) sour cream
1/2 cup butter or margarine, softened
1 egg
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon dried sage

FILLING:
1/2 cup each chopped carrots, green pepper, sweet red pepper and onion
1/2 cup sliced fresh mushrooms
2 tablespoons butter or margarine
2 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup shredded cheddar cheese

In a mixing bowl, beat sour cream, butter and egg. Add flour, baking powder, salt and sage; mix well (mixture will be sticky). Spread into the bottom and up the sides of an ungreased 10-in. pie plate. For filling, saute vegetables in butter over medium heat until crisp-tender. Add chicken and soup; mix well. Spoon into the crust. Sprinkle with cheese. Bake at 400° for 30-35 minutes or until lightly browned. Let stand for 10 minutes. Spoon out individual servings. Yield: 6-8 servings.

Recipe courtesy of Taste of Home.

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